Ok, today I’ve combined Photo101 Rehab with this recipe that I wanted to share with you. I love this granola – it’s a Martha Stewart recipe that I’ve tweaked slightly. It’s so good. I made it a few Christmases ago and bottled it for my friends and they all returned the empty bottles asking for a refill 🙂
I usually eat it with unsweetened greek yoghurt and some berries or sliced banana and it makes a great snack.
The recipe is below, but I want to talk about the photos for the clinic first.
The photo with the finished product (with raspberries) is actually a batch I made last year. I took that photo with an ISO of 1600, which is really quite high. Again, this is before I really knew what I was doing or about the capabilities of my lovely camera. I think the quality of the header image (that I took today) is much better. It was taken this morning while mixing up the raw ingredients, with some good sunlight coming in the kitchen window. The toasted granola photos were taken tonight using the available light in my kitchen.
In Lightroom, I’ve bumped the exposure up a little on the evening shots because they were still a little dark, even with the aperture wide open. I also increased contrast and clarity (as usual) 🙂 I’ve moved the highlights up and shadows down to help separate the colours.
Ok, the recipe:
Stir together 3 cups rolled oats, 1 cup coarsely chopped pecans, 1 cup pumpkin seeds, 1 cup shredded coconut, a pinch of salt and 1/4 cup dark brown sugar.
Add in 1/2 cup olive oil and 3/4 cup maple syrup (I only use Canadian proper syrup!).
Stir together very well and spread on a flat tray and bake at 300F (150C), turning every 10 minutes with a metal spoon.
I usually use two trays to get a thin layer so that it cooks a bit faster. The recipe says 45 minutes, but I just toast it until it’s as brown as I like (about an hour). If you leave a corner unturned, you will get a delicious crispy bit that you can munch on while still warm – yum!!